KR20210034605A - Process to improve the flavor and aroma of liquor - Google Patents
Process to improve the flavor and aroma of liquor Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 28
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 17
- 235000019634 flavors Nutrition 0.000 title claims abstract description 17
- 239000002245 particle Substances 0.000 claims abstract description 30
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000013334 alcoholic beverage Nutrition 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 150000002148 esters Chemical class 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 229910001385 heavy metal Inorganic materials 0.000 claims abstract description 4
- 238000005457 optimization Methods 0.000 claims abstract description 4
- 238000000926 separation method Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 230000009965 odorless effect Effects 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 4
- 239000011343 solid material Substances 0.000 claims description 4
- 238000001704 evaporation Methods 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 3
- 235000019658 bitter taste Nutrition 0.000 claims description 2
- 238000001556 precipitation Methods 0.000 claims description 2
- 238000003825 pressing Methods 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 12
- 235000019645 odor Nutrition 0.000 abstract description 11
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 4
- 206010028813 Nausea Diseases 0.000 abstract 1
- 206010043521 Throat irritation Diseases 0.000 abstract 1
- 230000005672 electromagnetic field Effects 0.000 abstract 1
- 230000008693 nausea Effects 0.000 abstract 1
- 210000002784 stomach Anatomy 0.000 abstract 1
- 238000001914 filtration Methods 0.000 description 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 5
- 239000000356 contaminant Substances 0.000 description 5
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 206010047700 Vomiting Diseases 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 230000008673 vomiting Effects 0.000 description 2
- 206010006784 Burning sensation Diseases 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 238000002523 gelfiltration Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
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- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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Abstract
주류의 풍미와 향을 개선하는 공정은 숙성된 것과 같은 주류의 풍미와 향을 부드럽게 하고 불량한 제조 공정으로 인한 바람직하지 않은 악취를 제거하기 위한 발명이다. 본 발명의 핵심은 혼합물 준비, 주류의 입자들의 선택적 최적화, 원하지 않은 입자들의 분리 및 주류의 입자들의 충돌을 제어 할 때 유속, 온도 및 전자기장에 의존하여 주류의 입자들의 배열을 포함하는 취해진 단계들과 고유한 특성을 가진 재료에 있다. 결과물은 다소 변하지 않은 외관, 에스테르 및 알코올 함량을 가진 주류이며, 주류의 바디 전체의 고르지 않은 알코올 함량으로 인해 발생하는 목의 자극, 타는 듯한 복부 또는 메스꺼움이 유발되지 않는다. 게다가, 이 공정은 기존 주류 처리 기술의 한계를 극복한다; 이는 더 많은 중금속 잔류물을 결과물 주류에 초래하지 않고 또는 주류의 입자들을 더 휘발성으로 만들지 않는다.The process of improving the flavor and aroma of alcoholic beverages is an invention for softening the flavor and aroma of alcoholic beverages as aged and removing undesirable odors caused by poor manufacturing processes. The essence of the invention is the steps taken including the arrangement of the particles in the mainstream depending on the flow rate, temperature and electromagnetic field in controlling the mixture preparation, the selective optimization of the particles in the liquor, the separation of unwanted particles and the collision of the particles in the liquor. It is in a material with its own characteristics. The result is a liquor with a somewhat unchanged appearance, ester and alcohol content, and does not cause throat irritation, burning stomach, or nausea caused by the uneven alcohol content of the liquor's whole body. In addition, this process overcomes the limitations of existing mainstream processing technologies; This does not lead to more heavy metal residues in the resulting liquor or make the liquor's particles more volatile.
Description
주류 제조 관련 식품 과학 및 기술Food science and technology related to alcohol production
숙성(maturation)은 주류 제조에서 중요한 단계이다. 숙성된 주류는 일반적으로 주로 에스테르류(esters)에서 복잡한 향기를 갖는다. 주류에 포함된 지방산으로부터의 향기는 미묘하면서도 독특하고, 병을 열면 공기 중에 확산된다. 한편, 알코올로 인한 악취와 타는듯한 느낌은 감소한다. 부드러운 풍미와 향, 주류의 다른 성분의 단맛과 조화롭게 어우러져 꼼꼼하게 감각적인 복합 주류가 완성된다. 그러나 성숙 공정이 길면 방대한 저장 공간이 필요하고 따라서 생산 비용이 높다. 또한 제조 공정에서 발생하는 실수, 특히 진흙이나 부패한 냄새와 같은 증류주에서 발생하는 실수로 인해 바람직하지 않은 악취가 가끔 발생한다. 숙성 공정을 단축하고 앞서 언급한 바람직하지 않은 악취를 제거하기 위해 이러한 단점은 다양한 기술을 발생시킨다. 다음은 기존 기술과 그 단점이다.Maturation is an important step in liquor manufacturing. Aged liquor generally has a complex aroma, mainly in esters. The scent from fatty acids contained in alcoholic beverages is subtle and unique, and spreads into the air when the bottle is opened. On the other hand, the odor and burning sensation caused by alcohol decreases. A meticulously sensuous complex liquor is completed by harmoniously harmonizing the soft flavor and aroma with the sweet taste of other ingredients of the liquor. However, long maturation processes require vast storage space and therefore high production costs. In addition, mistakes made in the manufacturing process, especially in spirits such as mud or rotten odors, sometimes result in undesirable odors. In order to shorten the aging process and remove the aforementioned undesirable odors, these drawbacks result in a variety of techniques. The following are the existing technologies and their shortcomings.
산화를 촉진시키기 위해 밀봉된 용기에 있는 액체에 산소를 첨가하여 산화 처리가 수행된다. 그 목적은 주류의 부드러운 느낌을 촉진하는 것이다. 이 기술의 문제는 산화 속도를 조절할 수 없고 그 결과 주류가 지나치게 연약해(flabby)진다는 것이다. 게다가, 이 기술은 오염되기 쉽고 이는 원치 않는 악취를 유발할 수 있다; 오염을 방지하기 위해 많은 투자가 필요하다.Oxidation treatment is carried out by adding oxygen to the liquid in a sealed container to promote oxidation. Its purpose is to promote the soft feel of the mainstream. The problem with this technique is that the rate of oxidation cannot be controlled, and as a result, the mainstream becomes too flabby. In addition, this technique is susceptible to contamination, which can cause unwanted odors; A lot of investment is required to prevent contamination.
열처리는 열을 사용하여 반응 속도를 증가시켜 주류의 물리적 및 화학적 특성을 변화시킨다. 명백한 단점은 상당한 양의 성분들이 또한 가속된 속도로 증발된다는 것이다.Heat treatment uses heat to increase the reaction rate to change the physical and chemical properties of the liquor. An obvious drawback is that a significant amount of the components also evaporate at an accelerated rate.
활성탄 처리는 숙성 반응을 가속화하기 위해 탄소 다공성 구조에서 산소와 금속 이온을 사용하였다. 이 기술은 주류의 탁도와 불쾌한 냄새를 감소시킨다고 주장된다. 그러나 때때로 활성탄 처리 후의 주류는 중금속 잔류물을 포함하여 검게 변한다.Activated carbon treatment used oxygen and metal ions in a carbon porous structure to accelerate the aging reaction. It is claimed that this technique reduces the turbidity and unpleasant odors of alcoholic beverages. However, sometimes alcoholic beverages after treatment with activated carbon turn black, including heavy metal residues.
본 발명은 기존 기술의 단점을 극복하며, 즉, (1) 숙성된 것과 같은 주류의 풍미와 향을 부드럽게 하고; (2) 생산된 주류에 의도하지 않은 잔류물에 기여하지 않고 제조 실패로 인한 원치 않는 오염물을 제거하였고; (3) 주류의 바디 전체에 고르지 않은 알코올 함량으로 인해 갑작스런 알코올 유입으로 발생하는 타는듯하며 구토감을 감소시킨다.The present invention overcomes the shortcomings of the existing technology, namely, (1) softens the flavor and aroma of the liquor as aged; (2) eliminated unwanted contaminants resulting from manufacturing failures without contributing to unintended residues in the liquor produced; (3) Due to the uneven alcohol content in the entire body of the liquor, it appears burning and reduces vomiting caused by sudden inflow of alcohol.
본 발명은 고유한 식용 가능한 여과 물질을 사용하여 원하지 않는 오염물질을 걸러 내고 주류의 구조를 개선하여 내부의 입자들이 충돌 및 외부에서 적용되는 자기장에 의해 조화롭게 배열되고 혼합되도록 한다. 본 발명은 부드러운 풍미와 복잡한 향기-숙성된 주류의 유리한 특성-를 가지며 진흙이나 썩은 냄새와 같은 불쾌한 냄새가 없는 주류를 생산한다. 또한, 처리된 주류는 일반적으로 고르지 않은 구조의 주류의 바디로 인해 에탄올 섭취량이 급증한 것에 따르는 목이 타는 느낌이나 위장 구토를 야기하지 않는다. 에탄올 및 에스테르와 같은 주류의 주요 함량은 처리 후에도 동일한 비율로 유지된다.The present invention uses a unique edible filter material to filter out unwanted contaminants and improves the structure of the liquor so that the particles inside are harmoniously arranged and mixed by collisions and externally applied magnetic fields. The present invention produces a liquor that has a soft flavor and a complex aroma-the beneficial properties of the aged liquor-and is free of unpleasant odors such as mud or rancid odor. In addition, treated alcoholic beverages generally do not cause a sore throat or gastrointestinal vomiting following a surge in ethanol intake due to an uneven structure of the body of the alcoholic beverage. The main contents of alcoholic beverages such as ethanol and esters remain in the same proportions after treatment.
도 1 다이어그램 발명 공정의 정교한 단계들 및 제어해야 할 중요한 변수들Figure 1 Diagram of the elaborate steps of the invention process and important variables to be controlled
본 발명의 핵심은 여과 물질(filtration material)과 취해진 단계들에 있다.The essence of the invention lies in the filtration material and the steps taken.
여과 물질은 주류(liquor)의 구조를 개선하여 내부의 입자들이 주류의 바디(body) 전체에 조화롭게 일관되게 배열되고 매력적이지 않은(unappealing) 오염 입자들의 침전(precipitation)을 촉진하는 데 사용된다. 여과 물질은 식용이 가능하고, 물과 섞이지 않아야 하며, 무취이며 풍미가 없어야 하며 또는 약간 쓴맛이 있어야 한다. 그것은 15개 이상의 요소들을 갖는 고체이다. 그것의 분자량은 800-55000 달톤(Dalton)이다.Filtering materials are used to improve the structure of the liquor so that the particles inside are harmoniously and consistently arranged throughout the body of the liquor and promote the precipitation of unappealing contaminant particles. The filter material should be edible, should not be mixed with water, should be odorless and unflavored, or have a slightly bitter taste. It is a solid with 15 or more elements. Its molecular weight is 800-55000 Dalton.
본 발명에 따른 주류의 풍미 및 향을 개선하는 공정은 다음 단계들을 포함한다:The process of improving the flavor and aroma of alcoholic beverages according to the present invention includes the following steps:
1. 혼합물 준비(mixture preparation)1. Mixture preparation
이 단계에서, 위에서 언급한 여과 물질은, 압력을 가하여 내부의 다양한 입자들을 더 작은 클러스터들(clusters)로 분해함으로써, 주류와 통합된다. 그 목적은 혼합물에서 물질들의 총 표면적을 늘리고 입자들이 임의의 각도로도 충돌하도록 허용하는 동시에 증발에 의한 내용물의 소모(depletion)를 방지하는 것이다. 그 하위 단계들은 다음과 같다.At this stage, the filtration material mentioned above is integrated with the mainstream by applying pressure to break down the various particles inside into smaller clusters. Its purpose is to increase the total surface area of the substances in the mixture and allow the particles to collide at any angle while preventing depletion of the contents by evaporation. The sub-steps are as follows.
1.1 주류와 혼합성이 되도록 여과 물질을 준비한다. 예를 들어, 고체 여과 물질은 물 250ml에 대한 고체 물질 20-45g의 비율로 물과 혼합된다. 고체 물질과 물을 겔로 통합하기 위해 압력을 가한다.1.1 Prepare the filter material to be miscible with alcohol. For example, the solid filter material is mixed with water in a ratio of 20-45 g of solid material to 250 ml of water. Pressure is applied to incorporate the solid material and water into the gel.
1.2 주류와 결합하기 전에 이전 하위 단계에서 얻은 여과 물질의 농도를 조정한다. 농도는 주류의 알코올 함량에 따라 달라지며, 예를 들어 61-65 % ABV 주류의 경우 겔을 식수로 약 20배 희석한다.1.2 Adjust the concentration of the filtration material obtained in the previous sub-step before combining it with the liquor. The concentration depends on the alcohol content of the liquor, for example, for 61-65% ABV liquor, the gel is diluted about 20 times with drinking water.
1.3 여과 물질을 주류와 결합한다. 예를 들어, 주류 1kg 당 희석된 겔 여과 물질 1ml를 사용한다. 압력을 가하여 혼합물의 입자들의 클러스터들을 더 작은 클러스터들로 분해한다.1.3 Combine the filtering material with the liquor. For example, 1 ml of diluted gel filtration material per kg of alcoholic beverage is used. Pressure is applied to break down clusters of particles of the mixture into smaller clusters.
2. 주류의 입자들의 선택적 최적화2. Selective optimization of mainstream particles
이 단계에서, 이전 단계로부터의 혼합물이 부분들로 나누어진다. 각 부분에 대해, 자기장을 적용하고, 온도 및 유속을 제어하며, 여기서 온도는 섭씨 5-35도 사이의 범위 내에서 제어되어야 한다. 각 부분의 입자들은 적합한 속도로 적절하게 충돌하고 반응한다.At this stage, the mixture from the previous stage is divided into parts. For each part, it applies a magnetic field, controls the temperature and flow rate, where the temperature must be controlled within a range between 5-35 degrees Celsius. Particles in each part collide and react appropriately at a suitable speed.
3. 바람직하지 않은 입자의 분리3. Separation of undesirable particles
이 단계에서, 이전 단계의 결과의 각 부분은 자기장, 온도 및 유속이 제어되는 동일한 컨테이너에 배치된다. 육안으로는 보이지 않는, 바람직하지 않은 오염 입자들이 모여서 침전된다. 이 시점에서, 침전물(sediment)은 주류의 나머지로부터 여과될 수 있다.In this step, each part of the result of the previous step is placed in the same container where the magnetic field, temperature and flow rate are controlled. Invisible to the naked eye, undesirable contaminant particles gather and settle. At this point, the sediment can be filtered from the rest of the liquor.
4. 주류의 입자들의 배열4. Arrangement of mainstream particles
여과 후, 제어된 온도 및 유속 조건에서, 자기장을 적용하여 주류 내 입자들의 일관된 배열(consistent arrangement)을 유도하여 과도한 증발을 방지하고 갑자기 증가하는 속도로 에탄올을 수용(receiving)하는 것으로부터의 바디에 대한 손상을 줄인다.After filtration, under controlled temperature and flow conditions, a magnetic field is applied to the body from inducing a consistent arrangement of particles in the liquor to prevent excessive evaporation and from receiving ethanol at a sudden increasing rate. To reduce the damage.
본 발명에 따른 주류의 풍미와 향을 개선하는 공정은 주류의 바디 전체에 입자들의 일관된 배열을 유도한다. 공정 후의 주류는, 진흙이나 부패한 냄새와 같은 불쾌한 악취나 공정에 사용된 모든 재료의 중금속 오염 물질 없으며, 부드러운 풍미와 향이 특징이며, 외관(physical appearance), 알코올과 에스테르 함량은 변하지 않는다.The process of improving the flavor and aroma of the liquor according to the present invention leads to a consistent arrangement of particles throughout the body of the liquor. The liquor after the process is free of unpleasant odors such as mud or putrid odors or heavy metal contaminants of all materials used in the process, is characterized by a soft flavor and aroma, and the physical appearance, alcohol and ester content are unchanged.
본 발명에 따른 주류의 풍미와 향을 개선하는 공정은 본 발명의 범위 내에서 수정 및 변경될 수 있다.The process of improving the flavor and aroma of alcoholic beverages according to the present invention may be modified and changed within the scope of the present invention.
실시 예들의 설명Description of the embodiments
발명의 상세한 설명에서와 같음.As in the detailed description of the invention.
Claims (12)
a. 혼합물 준비-여기서, 입자들의 클러스터들을 더 작은 클러스터들로 분해하기 위해 압력이 가해짐-;
b. 주류의 입자들의 선택적 최적화;
c. 바람직하지 않은 입자들의 분리;
d. 주류의 입자들의 배열을 포함하는, 주류의 풍미와 향을 개선하는 공정.In the process of improving the flavor and aroma of liquor,
a. Preparation of the mixture-where pressure is applied to break down clusters of particles into smaller clusters;
b. Selective optimization of mainstream particles;
c. Separation of undesirable particles;
d. A process for improving the flavor and aroma of alcoholic beverages, including the arrangement of particles of the alcoholic beverage.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TH1801004535A TH1801004535A (en) | 2018-08-01 | Process for improving the taste and aroma of liquor | |
| TH1801004535 | 2018-08-01 | ||
| PCT/IB2018/057014 WO2020026019A1 (en) | 2018-08-01 | 2018-09-13 | Process of improving the flavour and aroma of liquor |
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| KR20210034605A true KR20210034605A (en) | 2021-03-30 |
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| KR1020217003568A KR20210034605A (en) | 2018-08-01 | 2018-09-13 | Process to improve the flavor and aroma of liquor |
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| US (1) | US11952562B2 (en) |
| EP (1) | EP3830234A4 (en) |
| JP (1) | JP2022511589A (en) |
| KR (1) | KR20210034605A (en) |
| CN (1) | CN113166690A (en) |
| AU (1) | AU2018435428B2 (en) |
| BR (1) | BR112021001847A2 (en) |
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| WO (1) | WO2020026019A1 (en) |
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| CN112239711A (en) * | 2020-11-16 | 2021-01-19 | 李加军 | Wine companion for improving taste and flavor of white wine |
| CN115724649A (en) * | 2022-11-28 | 2023-03-03 | 晋城市晋陶陶瓷有限公司 | Liquor ripening processing technology |
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| JPS59205975A (en) * | 1983-05-10 | 1984-11-21 | Fuji Debuison Kagaku Kk | Production of purified distilled liquor |
| JPS6296080A (en) * | 1985-10-19 | 1987-05-02 | Shinobu Muto | Method for improving taste of fresh liquor and apparatus therefor |
| CN87101743B (en) * | 1987-03-10 | 1988-11-09 | 北京大学 | High-efficiency ageing method and equipment for wine |
| US5262053A (en) * | 1988-07-15 | 1993-11-16 | Filtrox-Werk Ag | Filtration process, use of stabilizers installation for a filtration process, and procedure for operating said installation |
| JPH02150269A (en) * | 1988-11-30 | 1990-06-08 | Kosumosu Shokuhin:Kk | Method for aging alcoholic beverage in shortened time |
| GB9415818D0 (en) * | 1994-08-05 | 1994-09-28 | Jones Richard C H | Preparation of fermented alcoholic beverages |
| JPH08187428A (en) * | 1995-01-10 | 1996-07-23 | Tsunemasa Tsuchiya | Substance modification by high-frequency eletromagnetic wave |
| AU720063B2 (en) * | 1995-11-07 | 2000-05-25 | Jack Kenneth Ibbott | Apparatus and method for controlling molecular cluster in fluid |
| JP3561698B2 (en) * | 2001-07-03 | 2004-09-02 | イナダ有限会社 | Processing method of alcoholic beverage using rush |
| CN1245531C (en) * | 2003-10-21 | 2006-03-15 | 中国科学院成都生物研究所 | Nanometer material and its prepn and application in white spirit |
| JP4077393B2 (en) * | 2003-11-06 | 2008-04-16 | 大塚食品株式会社 | Distilled liquor purification method |
| JP2006262830A (en) * | 2005-03-25 | 2006-10-05 | Aisin Seiki Co Ltd | Liquor-maturing apparatus |
| DK2049645T3 (en) * | 2006-08-07 | 2016-06-06 | Grace Gmbh & Co Kg | Beer clearing aid based on high filtrability silica xerogel |
| CN101544944B (en) * | 2008-03-29 | 2013-01-23 | 杨迪 | Novel method for accelerating aging and impurity removal of white spirit by immobilized enzyme |
| JP3153452U (en) * | 2009-06-25 | 2009-09-03 | 正勝 高安 | Liquor processing equipment |
| US20120207903A1 (en) * | 2011-02-10 | 2012-08-16 | Edward Yavitz | Consumer Wine Additive |
| CN103666975B (en) * | 2013-12-24 | 2015-02-04 | 山西杏花村汾酒厂股份有限公司 | Compound wine and preparation method thereof |
| CN104312885A (en) * | 2014-10-29 | 2015-01-28 | 王钦寿 | Wine ageing method |
| CN104928142B (en) * | 2015-05-29 | 2017-12-12 | 杨磊 | A kind of drinks filter method |
| JP2018530340A (en) * | 2015-10-16 | 2018-10-18 | エドリントン ディスティラーズ リミテッドＥｄｒｉｎｇｔｏｎ Ｄｉｓｔｉｌｌｅｒｓ Ｌｉｍｉｔｅｄ | Alcoholic beverage and method for producing the same |
| CN107012044A (en) * | 2017-04-25 | 2017-08-04 | 德保县广鑫贸易有限公司 | A kind of preparation method of fruit of Chinese magnoliavine selenium-rich wine |
| CN107435016A (en) * | 2017-09-29 | 2017-12-05 | 安徽沙河酒业有限公司 | A kind of brewed spirit that improves is the processing method for moistening grain water absorption |
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- 2018-09-13 EP EP18928488.8A patent/EP3830234A4/en active Pending
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| WO2020026019A1 (en) | 2020-02-06 |
| EP3830234A1 (en) | 2021-06-09 |
| AU2018435428A1 (en) | 2021-02-04 |
| BR112021001847A2 (en) | 2021-05-18 |
| US11952562B2 (en) | 2024-04-09 |
| CA3138781A1 (en) | 2020-02-06 |
| JP2022511589A (en) | 2022-02-01 |
| CN113166690A (en) | 2021-07-23 |
| US20210292690A1 (en) | 2021-09-23 |
| AU2018435428B2 (en) | 2024-08-01 |
| EP3830234A4 (en) | 2022-05-11 |
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